Smoky bacon, sauteed onions, bell peppers, and celery give this Shrimp and Rice Casserole plenty of rich flavor.
Shrimp and Rice Casserole
Makes 8 to 10 servings
- 4 slices bacon, chopped
- 2 cups chopped onion
- 1½ cups chopped green bell pepper
- 1 cup chopped celery
- 3 (14.5-ounce) cans diced tomatoes, undrained
- ¼ cup tomato paste
- 3 tablespoons firmly packed light brown sugar
- 3 tablespoons distilled white vinegar
- 1 teaspoon dried thyme
- 1 teaspoon Creole seasoning
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1¾ cups converted rice*
- 1 pound large fresh shrimp, peeled and deveined
- Garnish: chopped fresh parsley
- Preheat oven to 350°. Spray a shallow 3-quart baking dish with cooking spray.
- In a small Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pan. Add onion, bell pepper, and celery; cook over medium-high heat until lightly browned and softened, 8 to 10 minutes. Stir in tomatoes, tomato paste, brown sugar, vinegar, thyme, Creole seasoning, salt, paprika, and garlic powder. Reduce heat to medium-low; simmer for 10 minutes. Stir in rice. Spoon into prepared pan; spray heavy-duty foil with cooking spray and cover.
- Bake until rice is tender, about 30 minutes. Stir in shrimp; cover and bake until shrimp are pink and firm, about 10 minutes more. Sprinkle with bacon. Garnish with parsley, if desired.
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